Cooking sous vide

More about the book

Cooking Sous Vide, or cooking in a vacuum, offers a wide range of applications in both professional and home kitchens. This method results in tender, juicy meat and fish dishes, ensuring food is cooked precisely while minimizing weight loss and retaining nutrients, aroma, and vitamins. Achieving excellent results requires high-quality ingredients, tailored processes, and a solid understanding of the technique. Heiko Antoniewicz, a pioneer in modern cuisine, has extensively studied sous vide cooking and shares his expertise in this comprehensive guide. The book provides practical knowledge, applications, and over 100 sous vide recipes for fish, meat, vegetables, and fruits. Antoniewicz includes valuable tips, such as blanching garlic before adding it to sous vide pouches or using only very young garlic. Each recipe specifies the type of pouch, optimal vacuum degree, cooking times, and water bath or combisteamer temperatures, presented in clear, easy-to-read tables. The theoretical sections feature groundbreaking insights from Douglas Baldwin, along with detailed information on vacuum creation and equipment. Enhanced by stunning photography, exceptional design, and impressive food styling, this book exemplifies Antoniewicz's mastery of sous vide cooking.